Ras el hanout is a North African spice blend: it varies depending on who makes it (everyone has their favourite recipe) and where you find it. It can have anything from cumin, clove, cardamon, nutmeg and black pepper to paprika and even dried rose petals in it – what is consistent is that the spices are toasted then ground, usually by hand. You can buy it in specialist food shops and online. + A recipe for Ras El Hanout and How to cook Salmon En Papillote!
An adaption of the Greek tzatziki which is usually made with cucumber and yogurt. When you make it with beetroot it turns a stunning carmine colour so it makes anything you eat it with look good. We sometimes skip the mint and use a teaspoon of toasted cumin seeds instead, and sprinkle some extra cumin seeds on top. You could do the same with toasted coriander seeds or use fresh coriander instead of mint.
You won’t miss meat when you eat these tomato and bean salsa wraps. Feel free to use mixed beans, or butter beans or kidney beans. Heat the finished salsa with a tablespoon of olive oil in a saucepan to make a warm salsa wrap.
Bursting with goodness and the good news is that it tastes delicious too, which is not something you can always say about a kale smoothie!
A summer potato salad that makes the best of new potatoes. Eat them in their skins – not only do they taste better (chef Heston Blumenthal infuses the milk for his mashed potato with potato skins to add an earthy flavour) but they are full of nutrients that are too good to waste. This recipe is also vegetarian and vegan-friendly.
‘In Japan, there are ramen shops in every town’, says Nancy Singleton Hachisu in her introduction to this ramen recipe from ‘Japan’, the new book from Phaidon. ‘Here is a home-style ramen recipe for those who want to try making their own at home.’ Her book contains over 400 simple elegant authentic recipes including soups, noodles, rices, pickles, one-pots, sweets, and vegetables. Below she explains how to make your own ramen noodles at home using a good quality plain flour that you can buy at your local supermarket – the technique is similar to making pasta.
‘A trio of sesame seeds brightens up asparagus with its subtle flavour and pretty combination of colours’. From ‘Japan’, the new book from Phaidon by Nancy Singleton Hachisu with over 400 simple elegant authentic recipes including soups, noodles, rices, pickles, one-pots, sweets, and vegetables.
From ‘Japan’ by Nancy Singleton Hachisu with 400 simple elegant authentic recipes including soups, noodles, rices, pickles, one-pots, sweets, and vegetables. This Teppan-yaki recipe is complex in flavour while still being easy to cook at home.
Telegraph food writer and James Beard award-winning cookbook author Diana Henry has published her new cookbook How to Eat a Peach celebrating menus, stories and places. ‘This is possibly the best ice cream I’ve ever made. I’d been doing a good lemon and basil ice for years… then it struck me that the bitterness of grapefruit might be good with the almost cloying sweetness of basil. I was right.’
From Telegraph food writer and James Beard award-winning cookbook author Diana Henry’s new cookbook How to Eat a Peach celebrating menus, stories and places. She cooks up feasts for family and friends based on meals she has cooked and loved over the years. She serves this with Leg of Lamb Stuffed with Lemon and Many Herbs from the same book.